Sweet Potato Ginger Muffins

Preheat oven to 350°. Grease 12 muffin tins or line with paper cups.

Combine in a bowl:

1¾ c. all-purpose flour

½ c. light brown sugar

1 tsp. baking powder

1 tsp. baking soda

⅛ tsp. salt

1 tsp. cinnamon

Combine in a separate bowl:

1 c. sweet potato, cooked and mashed (or substitute winter squash)

¼ c. light vegetable oil

⅓ c. molasses

2 eggs

½ c. buttermilk*

¼ c. minced candied ginger

Combine dry and wet ingredients, gently folding until well mixed. Spoon into tins and bake until lightly browned and toothpick comes out clean, about 20-25 minutes.

*Tip: No buttermilk? Combine 1 Tbsp. lemon juice (or vinegar) with enough milk to make 1 cup. Allow to sit for 10-15 minutes so it curdles.

Recipe created or adapted by Liz Talley, Urban Graze

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#breakfast #snack #treats